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    • John Setzler

      Let's Take Sides Challenge!   12/06/2017

        Enter your best side dish in this month's challenge!

Smokehowze

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Smokehowze last won the day on September 5

Smokehowze had the most liked content!

About Smokehowze

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    Guru Site Supporter

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  • Gender
    Male
  • Location:
    North Georgia
  • Grill
    Kamado Joe

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4,786 profile views
  1. Chef's Choice 15 Trizor XV EdgeSelect Electric Knife Sharpener, Platinum Not sure how long this will last - 15 Degree edge sharpener. I have one. Works well. Amazon Cyber Deal: https://www.amazon.com/Choice-EdgeSelect-Electric-Sharpener-Platinum/dp/B0018RSEMU/ref=gbps_tit_m-7_8e08_daa761d1?smid=ATVPDKIKX0DER&pf_rd_p=f17d0061-801c-461c-a8b8-950c9f188e08&pf_rd_s=merchandised-search-7&pf_rd_t=101&pf_rd_i=5550342011&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=EC2CENY332282W0F2J7E
  2. To Whomever recommended Academy Sports to me

    Apparently, it is only one of many such stores! Danger Will Robinson! Danger! Danger!
  3. Artisan Belly Bacon

    Artisan Belly Bacon using a 'Sweet Cure' For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars in the curing brine. Just to give us a taste comparison to belly bacon using lower sugar concentrations in prior bacon batches. I also slightly increased my typical salt percentage up to 2.5%. The bacon flavor after the final fridge rest has become quite uniform and well balanced throughout the meat. Quite good to eat freshly sliced (since it is fully "cooked") , but outstanding when carefully fried off at low to medium heat due to the higher sugar. It cooks and crisps nicely with the outer edges developing a nice caramelization. It has a much sweeter finish on the palate when eating a slice. Quite rich. Quite filling. Great for breakfast, outstanding on BLTs. This started out at just under 10 lbs. I utilized an equilibrium immersion cure approach at the higher sugar level. Cure #1, salt, brown/white sugar, and some fine ground black pepper in the brine. Smoked in my converted electric kitchen oven smoker using a graduated time/temperature profile starting at 130 and not exceeding 170 degrees heat. After immersion , a solid day in the fridge uncovered to dry. Dusted lightly with fine ground black pepper before hitting the smoker. A total cook time of 11.5 hours with 10.5 hours on the hickory smoke using pellets in my smoking maze. Internal meat temps were between 147 and 150. Yield after smoking was about 80% by weight from the initial meat weigh-in. A 3 day fridge rest wrapped in peach butcher paper equalized the bacon and it firmed up nicely. Chilled for a bit in the freezer and sliced on the Berkel 827A at a thickness of 1/8 inch. Finally the bacon was chamber vacuum sealed in a mix of 1/2 and 1 pound packages. Ready for future good eats. The family says this recipe is a keeper.
  4. Thanksgiving Turkey Practice

    Looks like a nice turkey. That coloration is picture perfect. Turkey is not the easiest poultry to cook regardless of the mechanism/method. BTW... here is a trick I have been using on mine. I have been cooking the bird breast side up for about half the time (more or less) then turning it over. What I found was the cooking temperature above the bird is hotter than the cooking temperature below the bird because the bottom is over the drip pan and above the deflectors with limited space and thus has much much has hot air convention flow. When I flip it, I do it by rotating it sideways such that the juices in the cavity do not run out. Now the juices in the cavity baste the breast from the inside and the cooking temp is also reduced on the breast and the hotter air with greater convection flow is now on the legs & thighs at the top. This results in a bird that has a perfectly cooked for both white meat and dark meat. It also helps eliminate the soggy bottom issue. Also try an onion, some cut up apple and some celery in the cavity. The flavor from them with the internal juices and the "flip approach" really adds to the turkey. I also like to cook the neck, giblets and liver in the drip pan with similar fixings like you do. Add some good low sodium chicken base (like Better Than Bouillion) in the drip pan water for even extra flavor. Also I use spacers to keep drip pan bottom off the deflector to keep it from getting too hot. Just curious - Will the bird on a vertical roaster stand fit in the Big Joe on a large 15 lb turkey?
  5. Bacon pork belly

    Welcome to the making bacon club! Looks like you hit a home run first time up. I bet it smells really good when you fried some up. Hard not to eat the whole batch right off the smoker! It will improve greatly in flavor and in the salt being more uniform in the meat after maturing in the fridge for a couple or a few days. I have gone to wrapping mine (uncut other than the immediate cooks treat slices) in the plain brown uncoated butcher paper while maturing it in the fridge. It will also firm up some and be easier to slice after that aging and drying period. Smoked meats like bacon and sausages need that rest time after smoking. Did you smoke it to a "cooked" internal temperature of 145 to 150 degree (F) internal or leave it semi-cooked? Oh, now I see in your tag phrases you did a "cold smoke". I have been smoking mine to the "cooked" internal temperature at a smoker temp of not more than 170 degrees (F) to avoid fat rendering. Then when pan fried it is just outstanding. Once you make your own bacon you will be hooked on making bacon. I bet you are already planning your next batch. I just finished smoking 20 lbs of belly bacon yesterday and today in two 10 lb batches after 14 days in an immersion cure with different cure flavors and different wood smoke flavors. Thanks for sharing.
  6. Take out was a wise choice

    Best approach - call animal control people and let them know what went down and they can not only advise you but they will know if any rabies around. Around here rabies and racoons seem to go hand-in-hand. It is not something you want to mess with.
  7. Frankln's BBQ...after the fire pics..

    I just love me a parade...esp of BBQ machinery!
  8. Knives

    My 2 cents worth... If you wish to economically look at some, in my opinion, quality Japanese knives that don't break the bank... If nothing else get this ceramic hone and for knives that you do not choose to store in other ways get the knife guards. All my knives live in knife guard in drawers. I found it convenient to label the knife guards on both sides with a label maker.
  9. Cabelas has these folding leg stackable "jerky racks" on sale either with the tray or without it. Good prices based on my investigation. And the only place I have seen that sells the racks without the tray. BTW ... I have plenty of half-size sheet pans, so I bought the 2 pack without their tray. These racks will fit the sheet pan if the legs on the bottom rack are folded up. If you (like me) have already have a rack the fits inside or over the sheet pan and place that on the pan first, then the Cabela folding rack will work with the legs extended and it gives you a triple rack. I will use these with not only my jerky but also for belly bacon and other sausage I make. 3 Racks with tray ($24.99) $8.33 per rack (free tray, so to speak) http://www.cabelas.com/catalog/product.jsp?productId=1976930&type=product&WT.z_btnclk=YMAL-1976930&WT.z_pg_ref=prd1977473 2 racks Without Tray ($12.99): $6.35 per rack (no tray) http://www.cabelas.com/catalog/product.jsp?productId=1977473&categoryId=0&parentCategoryId=0&subCategoryId=0&indexId=0&itemGUID=2faf98e3ac10a055099563dda371138e
  10. Need a guide for vacuum sealing

    Also, a plastic home canning jar funnel works well for filling the bags without getting the seal area messy. They have a large opening and you can gently gather the bag (don't crinkle the bag) around funnel spout/base for (almost) a one person filling operation. Good for liquids in that regard. Also works well for dry free flowing materials to assist in getting them into the bag and not everywhere else. Just take care when removing the funnel.
  11. Need a guide for vacuum sealing

    This is one of the best equipment investments I have made. VP215 chamber machine. I also have a Food Saver external bag machine and it never gets used any more for obvious reasons. I even figured out how to do a manual vacuum marinade sequence by vacuuming stuff in an open container to some vacuum level, then turning off the power - at which point it holds the vacuum. Then after a period of time I turn the power back on and it goes through its normal initializing clearing cycle which releases the vacuum.. Repeat as desired. Great machine - not cheap but worth it to me for all that we use it for.
  12. Cost Co Ribeyes

    The whole vacuum packer approach also makes for cutting really nice roasts that are wonderful on Kamado. I do both for the vacuum packed whole ribeyes. I still buy the individual cuts that are tenderized (why they do that is a mystery to me... stupid on those quality cuts) and we cook to 120 or 125 then rest and we have not had any issues. It may well be because the blade tenderizing may be done in local store versus at a central dispatch location many many days before placing in meat case. I need to ask my COSTCO meat manager about this.
  13. Red fish filet

    Oh my, oh my, when can I stop by? It's only about 7 hrs drive.
  14. Table Steaks

    Table Steaks These steaks were grilled at 450 degrees because Big Joe was tired that night - needing a good clean out, charcoal was pieces from bottom of the bag, and airflow was clogged up... and man they were great. Proves you don't need to go blast furnace hot to have a really nice steak cook. Dad handled the eggplant and zucchini direct heat grilling as the first shift and cranked tired Joe up to whatever he would deliver. Son took over and did the perfect steak cook simply seasoned using salt, pepper, and a dusting of imported Spanish Chiquilin brand 'Pimenton Picante' (hot paprika) on the meat. Plus a small chunk of hickory wood in the coals. Daughter pulled together a nice salad. Wife enjoyed sitting back, watching the production with a glass of wine, and offering sage commentary on how slow the count down timer for the 'resting period' for the steak was running. But when it all hit the table - well that is where the title for this post comes from... And a few more photos to round out the post.
  15. A Definition of Southern Love: Tender moist hickory smokey pulled pork with my Smokehowze Carolina style spicy red sauce mixed in, piled up on plain bread, and a couple of our homemade fermented garlic dill pickles for fun.
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